Miracle Fruit, a Potential Taste-modifier to Improve Food Preferences: A Review
- Open Access
- 03-10-2024
- REVIEW
Published in:
- Authors
- Shashya Diyapaththugama
- Getahun Fentaw Mulaw
- Madiha Ajaz
- Natalie Colson Shilton
- Indu Singh
- Rati Jani
- Published in
- Current Nutrition Reports | Issue 4/2024
Abstract
Purpose of Review
The miracle fruit contains the glycoprotein miraculin which can modify the taste perception of food and beverages at low pH conditions, altering the consumers’ food preferences. This review aims to critically evaluate all available evidence on miracle fruit/ miraculin and taste modification and its potential role in improving food preferences.
Recent Findings
Miracle fruit suppresses sourness and induces sweetness in acidic food/ beverages. At low pH conditions, miracle fruit enhances the sweet taste and decreases the perceived intensities of salty and bitter tastes in solutions. However, the role of miracle fruit in sweet, salty, and bitter food is not adequately studied. The above effects alter the food-liking scores in individual foods and mixed diets.
Summary
Miracle fruit is a pH-dependent taste modifier with the potential to be used in food applications to improve consumer food preferences. Future research on the changes in food preferences with the optimum miraculin dose, food type, and intrapersonal variations in taste sensitivity is warranted.
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- Title
- Miracle Fruit, a Potential Taste-modifier to Improve Food Preferences: A Review
- Authors
-
Shashya Diyapaththugama
Getahun Fentaw Mulaw
Madiha Ajaz
Natalie Colson Shilton
Indu Singh
Rati Jani
- Publication date
- 03-10-2024
- Publisher
- Springer US
- Published in
-
Current Nutrition Reports / Issue 4/2024
Electronic ISSN: 2161-3311 - DOI
- https://doi.org/10.1007/s13668-024-00583-3
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